Prep & Cook Time: 12 hours total. (20 minutes before serving)
Recommended wine pairings (available at Bonde):
- Hobo Wine, Aglianico 2019, Braham Rockpile Vineyard, Rockpile, Sonoma County, CA
- Birdhorse Wines, Valdiguié 2020, Frediani Vineyard, Calistoga, Napa, CA
4.5 lb (2 kg) of Grass-fed American lamb shanks
1 tablespoon sea salt (preferably grey)
1 teaspoon crushed pepper*
3 bay leaves (coarsely chopped)
3 branches fresh thyme
2 cloves garlic
1 lb (1 kg) of duck fat
1/2 cup organic chicken broth
1 finely minced shallot
3 ounces of dry white wine
1 tablespoon unsalted butter
*Preferred peppercorns (available at Curio Spice Co.): Kampot Long Red & Madagascar Peppercorn Voatsiperifery
Instructions: (1 day before)
Mix salt, pepper, bay leaf, and thyme. With this mixture strongly rub all the parts of the lamb shank. In a dish, put the shanks in the refrigerator for about 6 hours (uncovered).
Remove the shanks from the refrigerator and wipe off the excess herbs, salt and pepper. Dry with a paper towel and place lamb in a Dutch oven and cover with duck fat. Bake at 210ºF until tender (about 7 hours).
Remove shanks, drain, and place on a plate to let cool and refrigerate after 1 hour. Meanwhile put your Dutch oven in the refrigerator to decant the fat.
20 minutes before serving:
Remove shanks from the refrigerator. Gently separate with a tablespoon the fat from the glazed (glace) meat that is deposited at the bottom. Reserve the Glace.
Over medium heat, in a cast iron pan, put a tablespoon of duck fat and place the lamb shanks. Let them simmer, turning them regularly.
Meanwhile, in a frying pan over medium heat, add one teaspoon of duck fat and sauté the shallot. When the shallot is transparent, add white wine and let reduce, stirring until the liquid dries out. Add chicken broth, and the meat glace.
Stir well, salt and pepper lightly and let reduce. Add butter and stir everything vigorously so the sauce becomes shiny (Glazed).
Place the shanks individually on warmed plates, top with sauce, garnish with a branch of fresh thyme on top.
Serve with buttered pasta, sautéed potatoes "Sarlardaise" and fine green beans with shallots.